Sous Chef Le Cavalier at the Green Room HOTEL DU PONT

What You’ll Do
Oversee daily kitchen operations and support line execution during service
Assist with menu development, specials, and seasonal offerings
Ensure consistency, quality, and presentation of all dishes leaving the kitchen
Lead, train, and mentor cooks and prep staff, fostering a collaborative and accountable team culture
Maintain a clean, organized, and efficient kitchen environment
Manage ordering, inventory, and food cost controls in coordination with the Executive Chef
Uphold all health and safety regulations and ensure kitchen staff follow sanitation standards

Who You Are
Experienced culinary professional with 3–5 years of leadership experience in a high-end or boutique restaurant setting
Skilled in French culinary techniques and modern plating standards
Hands-on leader who leads by example and motivates others
Organized, efficient, and passionate about delivering memorable dining experiences
Comfortable balancing creativity with consistency and operations with artistry

Why You’re Here
You’re not just looking for a kitchen—you’re looking for a craft. At Le Cavalier, you’ll be part of a team that takes pride in precision, flavor, and the pursuit of excellence. You’ll help shape the guest experience through food that tells a story and a kitchen culture rooted in respect and growth.

Cook with purpose. Lead with pride. Be part of the next chapter at Le Cavalier.